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Show Extension Leader Outlines Plan For Food Storage In most instances vegetables that are mature and at proper eating stage are also at the proper stage for storage, Dr. Arvil L. Stark, horticulturist for the Utah Agricultural Agri-cultural college Extension Service told Utah farmers and housewives I this week as he outlined plans for home storage of vegetables. 'A good quality product is essential es-sential for satisfactory storage and proper harvest is important for successful storage," Dr. Stark explained. ex-plained. Parsnips, horseradish and salsify are the easiest of all vegetable crops to store, for they can be left in the ground where grown and dug when needed during winter sud spring. A light covering of straw or leaves before the ground is frozen makes digging during winter easier, Dr. Stark said. Cabbage and Chinese cabbage are successfully stored in trenches ranging from one to five feet in width and eight to ten inches dp; celery is usually stored with the roots attached and planted in moist soil; and squash and pumpkin pump-kin prefer a relatively dry atmosphere atmos-phere and cool temperature. A dry cellar or well insulated barn , or shed is ideal. "Mound storage is suitable for storage of all root crops and potatoes po-tatoes and can be constructed in My garden. It consists of a shallow shal-low trench eight to 12 inches deep ad not over five feet wide. Vegetables Ve-getables are piled in a cone shaped piIe and covered with straw. Soil 15 Placed over the straw which is allowed to emerge through the toP of the mound for ventilation until cold weather begins. As cold-j cold-j weather comes more soil is added ad-ded to the mound to prevent freez-lne." freez-lne." Dr. Stark declared. |